| 摘要 |
A method for preparing an instant noodle, a flour composition for an instant noodle, and an instant noodle are disclosed. The method for preparing the instant noodle containing at least 50 weight percent non-wheat cereal component, includes preprocessing a non-wheat cereal to form processed non-wheat cereal flour. The non-wheat cereal is oat, buckwheat, barley, pearl barley, rice, brown rice, Chinese yam, or a combination thereof. The method further includes providing a non-wheat cereal component having the processed non-wheat cereal flour, and mixing the non-wheat cereal component with a wheat component to form a flour composition. The amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, and the amount of the wheat component is 7.5-50 weight percent of the total weight of the flour composition. The flour composition is then formed into the instant noodle. The instant noodle does not require additional chemicals and frying process, and the water recovery capacity of the instant noodle is still fast with a high amount of non-cereal wheat flour in the flour composition due to the preprocessed non-wheat cereal flour. |
